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All Journal Jurnal Jaringan Telekomunikasi Jurnal Polimesin
Azam Muzakhim
Politeknik Negeri Malang
Automotive Engineering Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Engineering Materials Science & Nanotechnology Mechanical Engineering

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Perancangan Sensor Kapasitor Dan Penggunaan Sensor Warna Sebagai Pendeteksi Tingkat Kematangan Biji Kopi Kawi Roasting Menggunakan Logika fuzzy Berbasis Arduino Bahril Ilmid Nugroho; Azam Muzakhim; Lis Diana Mustafa
Jurnal Jaringan Telekomunikasi Vol 11 No 3 (2021): Vol. 11 No 03 (2021) : September 2021
Publisher : Politeknik Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33795/jartel.v11i3.114

Abstract

Coffee is one of the most popular drinks in Indonesia because of its taste and aroma. Coffee in its presentation has different types which are determined by the coffee beans maturity level during roasting, including light roast, medium roast and dark roast. Each of the three types of roasting profiles has a different level of moisture in the beans. The use of a roaster machine to determine the coffee beans maturity level often uses temperature and roasting time settings. Knowing the capacitance value in determining the roasting l evel is expected to increase the accuracy of the roasting level. In this study, a capacitor sensor consisting of two parallel copper plates was designed to determine the roasted coffee beans maturity level. The frequency value and color sensor in the system were used to determine the basic value of the classification of Kawi coffee beans maturity level in the fuzzy system. Based on the results, namely at a parallel cap acitor sensor distance of 2 cm, the oscilloscope readings of dark maturity have a frequency range between 201KHz - 213KHz, medium in the range 179KHz - 206KHz and light 178KHz - 200KHz. Meanwhile, the Arduino frequency counter readings at the dark maturity level in range of 204KHz - 234KHz, medium in range of 210KHz - 227KHz and light at 205KHz - 223KHz. The results of the maturity level classification of Kawi coffee beans with fuzzy values for dark < 43.50, 43.50 < medium < 174 and light > 174.
Optimizing the making of written batik on mori cloth automatically using programmed canting motion with temperature and feed rate analysis Akhmad Khoirur Rizal; Azam Muzakhim
Jurnal Polimesin Vol 23, No 1 (2025): February
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jpl.v23i1.5635

Abstract

This study aims to optimize the technique of making batik writing on plain cloth using an automatic CNC machine with a regulated temperature and feed rate. Research methods were used. For testing the influence of variation in temperature (70 °C, 80 °C, and 90 °C) and feed rate against the quality of batik pattern and depth penetration of wax. Use of temperature sensors on electric ramps allows precise temperature control at a time-adapted rate, feeding for detection effects on thickness patterns and penetration wax. The result shows that improved temperature wax will increase its penetration in Mori, especially at a low feed rate, which produces a thicker pattern. Rate of displacement or a higher feed rate will speed up the process, but tends to reduce penetration wax and the thickness pattern. At a temperature of 90 °C and a feed rate of 450 mm/min. Quality is optimal for batik patterns and good wax. Balance between temperature wax and rate of displacement or feed rate is important to reach patterned batik results that are deep and consistent, which supports efficient batik production with still guard mark art
Co-Authors Akhmad Khoirur Rizal Bahril Ilmid Nugroho Lis Diana Mustafa